Traditional Biscuits N' Gravy (W/Sausage - Gluten Free)
photo by Emily Elizabeth
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 2 small breakfast sausage links (I use Safeway maple breakfast sausage)
- 1 teaspoon finely minced or pureed onion (optional)
- 1 tablespoon butter or 1 tablespoon margarine
- 1 1⁄2 tablespoons cornstarch
- 1 cup milk
- 1⁄8 teaspoon salt
- 1 pinch ground black pepper (a little less than 1/8 tsp)
- 2 large gluten-free biscuits (I use Gluten Free Buttermilk Biscuits)
directions
- Cook 2 sausage links and 1 tsp onion in a medium sized saucepan over medium-high heat until no longer pink in center (cover partway through to speed up cooking). Remove sausage, leaving behind drippings and onion.
- Reduce heat to low and add 1 tbsp butter. Meanwhile cut up the sausage into small pieces and set aside.
- When butter is melted, add 1.5 tbsp cornstarch and whisk into butter until it is fully mixed into a thick paste.
- Increase heat to high and add milk. Immediately whisk until flour paste dissolves. Reduce heat to med-high or medium once gravy begins to thicken.
- Return sausage to pan, stirring in 1/8 tsp salt and pepper to taste (recommend a little less than an 1/8 tsp pepper).
- Reduce heat to low once it reaches desired thickness stirring occasionally (estimating 1-3 minutes).
- Place biscuits on serving plates and split in half arranging so they are open-faced. Pour a generous amount of the gravy mixture over each biscuit letting it spill over the sides onto the plate.
- NOTE: You can leave the gravy in the pan covered over very low heat while you cook other things until you are ready to serve. If it thickens too much, simply add a little more milk to thin it out.
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Reviews
RECIPE SUBMITTED BY
Emily Elizabeth
Shawnee Mission, Kansas
Growing up, my mom didn't keep any junk food in the house so if I wanted something sweet I had to find a way to make it (or go to a friend's house)! I loved looking through my mom's recipe books and trying to find recipes that I could make. I baked a lot of home made bread from Betty Crocker's Big Red Book, and every holiday, my mom and I would make pies together from scratch. I didn't actually get interested in cooking main courses until I got married and realized that I had to actually put dinner on the table every night. Just as I was starting to get the hang of it, I was diagnosed with Celiac Disease in May of 2007. This meant that I had to learn a whole new way of cooking - gluten free. I have accepted this as a new challenge and have fallen even more in love with cooking and baking. There is nothing like the feeling I get when I have success with creating a new recipe! My inspiration usually comes from a craving for something that I can't have because it is not gluten free. I immediately go back to my kitchen and learn how to make it myself! I also focus on creating recipes with all natural ingredients and avoiding artificial or added sugars.